Recipe & Images by Steph, @stephs_fooddiary on Instagram
Meatball Ingredients
400 g of eversfield steak mince
5 tablespoons of garlic and herb focaccia
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of firey chilli flakes
One egg
One white onion
Six garlic cloves
1 tablespoon of oregano
Method
I put all of the ingredients into a mini food processor and blend to make a paste like consistency, shape into small balls, then pop them in the fridge for half an hour or so to firm up.
Gently fry the meatballs and a large pan in a small amount of oil until golden all over. Then we move from the pan with a slotted spoon.
Cook your pasta with choice reserve some pasta water to thin the sauce down if need be. In the same pan you’ve cooked your meatballs in, add 2 tablespoons of tomato purée, two garlic cloves crushed.
A good splash of water depending on how saucy you want this dish. I use a small tub of cream and a pinch of salt and black pepper. Bring to a heat and then add the mini meatballs back to the sauce.
Once the pastor is cooked add it to the meatball and the sauce and making sure to cover everything over. Add a little water from the pasta if you wish to thin the sauce down a little season to taste and serve, we had a nice sprinkling of truffle cheese over the top. I had one Vine of cherry tomatoes left so I roasted them in the oven took them off the Vine and added them to the meatballs and sauce just before serving
